Saltbush-Crusted Barramundi with Lemon Myrtle Butter

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Pan-seared barramundi fillets crusted in aromatic Australian saltbush, finished with a fragrant lemon myrtle butter sauce. This australian-inspired seafood ready in about 22 minutes pairs fillets (6 oz each) barramundi fillets, crushed dried saltbush leaves, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a shallow dish, combine 1/4 cup crushed dried saltbush leaves, 1/2 tsp salt, and 1/4 tsp black pepper. Pat dry 4 barramundi fillets (6 oz each) and press each fillet into the saltbush mixture to coat both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Add the fillets skin-side down and cook for 4-5 minutes until the edges are crispy and the crust is golden brown.
  3. Step 3: Flip the fillets carefully and cook for another 3-4 minutes until the fish flakes easily with a fork.
  4. Step 4: Remove fillets from the pan and set aside. Lower heat to medium and add 4 tbsp unsalted butter and 1 tsp lemon myrtle powder to the pan. Stir the butter as it melts, cooking for 1-2 minutes until fragrant.
  5. Step 5: Add 1 tbsp fresh lemon juice and 1 tbsp chopped chives to the butter sauce, stirring to combine.
  6. Step 6: Spoon the lemon myrtle butter over the barramundi fillets and serve immediately with steamed vegetables or rice.

Equipment for this recipe

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Frequently asked questions

How long does Saltbush-Crusted Barramundi with Lemon Myrtle Butter take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Saltbush-Crusted Barramundi with Lemon Myrtle Butter?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep crushed dried saltbush leaves from drying out.

Can I substitute ingredients in Saltbush-Crusted Barramundi with Lemon Myrtle Butter?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Saltbush-Crusted Barramundi with Lemon Myrtle Butter for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Saltbush-Crusted Barramundi with Lemon Myrtle Butter?

Australian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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